10 Things You Didn’t Know You Could Make With Zucchini

We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Yessir, it’s Summer Fest, and it’s zucchini season. Thanks to my CSA share, my mother’s garden and weekly trips to the farmer’s market, I’ve found myself with 7 pieces of zucchini each week. Each week! An insane amount for just one person, and what am I even supposed to do with it all? Check out my top-ten must-try ideas if you’re faced with tons and tons of zukes, too. And if you’re still stumped, check out my Summer Fest friends’ posts for even more inspiration.

10. Make zucchini bread. Ok, maybe you did know this one. I mean come on, everyone knows this one. But did you know about curried zucchini bread? Perhaps not. It’s slightly spicy, thanks to curry powder and candied ginger, incredibly moist and savory-sweet, and it freezes well. Try it.

9. Pickle it. A la San Francisco’s Zuni Cafe. Tart, crisp, piquant and great on sandwiches, salads or popped into your mouth with your fingers. If you’re looking to preserve more than just zucchini, use Jaime Oliver’s Amazing Pickled and Marinated Vegetables recipe for herb+veggie combos using fennel, mushrooms, eggplant or peppers in addition to zukes.

4. Drink it. Zucchini-tini? Zucchini smoothie? Well, I guess, but does nothing for me after hearing about zucchini cookies and cake. How about a zucchini spear in a bloody Mary or a slice garnishing a Hendricks and soda instead?

What did I miss? Betcha’ can’t think of ten more! No cheating, but you can check out the Summer Fest bloggers’ posts for ideas on zukes, and cukes, too. Follow and retweet as you will please, #summerfood.